Both the concave shape and material of the wok allow heat to distribute evenly and prevent the formation of “hot spots,” which cause food to stick and burn. When nestled in the flames of a fire, the sloping sides distribute heat evenly among the food being cooked.

: a large bowl-shaped cooking utensil used especially in stir-frying.

So, what is it that makes a wok so special? Primarily, the wok is handy because you have a section of it that is directly applied to heat, and a bunch of extra surface that can still hold food but isn’t going to cook the food it’s holding. At the other end of the spectrum, you can deep-fry in a wok as well.

One obvious benefit of cooking in a wok is that its high, sloping walls allow you to easily move food around the surface without spilling it over the sides. I also discovered that a wok’s tall sides create two distinct heat zones that work in tandem to cook food efficiently and evenly.

Not only the wok material is safe but the craftsmanship this wok comes in is great for expert chefs, commercial kitchens, and beginners to take their wok cooking to the next level….1. Mammafong Authentic & Traditional 14 Inch Safest Carbon Steel Wok.

Look for carbon steel woks that are at least 14-gauge—about two millimeters thick—which won’t bend when you press on the sides. Avoid nonstick woks at all costs. Most nonstick coatings cannot handle the high heat necessary for a proper stir-fry.

Nonstick woks are a no-brainer for the entry level cook: They don’t need to be seasoned, and they’re easy to clean — just don’t use a scouring pad or anything abrasive. Nonstick woks also can’t be heated too hot, so it’s hard to get a sear on meats and veggies.

Choose a Wok With a Lid Because a wok with a lid will make your life a lot easier especially when you cook Chinese food. A lot of time the ingredients need to simmer and be covered during cooking. So if you purchase a wok with a lid this will make cooking food with a wok much easier.

Round bottom, the original and traditional wok shape is used with a wok ring (adapter), if your burner cannot cradle the wok. Round bottom woks not recommended for electric, ceramic stove tops or heat induction burners. Flat bottom woks are very versatile and wok efficiently on gas or electric (coil) stoves.

Carbon steel woks Cookware made of carbon steel is typically best used for quick-cooking tasks, such as stir frying, which is part of the reason why carbon-steel woks are so common. Pros: You can easily adjust the temperature with a carbon steel wok. “It’s great because it heats quickly and conducts heat well.

Carbon Steel

The best wok overall: Joyce Chen Classic Carbon Steel Wok The 1.5 millimeter-thick carbon steel is sturdy but handleable, easy to cook with, and a breeze to clean.

8. A wok doesn’t work well on an electric stove top. A traditional round bottomed wok is not designed to cook on an electric stove top and you need to get a wok ring. On the other hand, you don’t need a high power gas stove to cook with frying pan and it will heat up very well.

Round and flat-bottom woks work great on gas stoves. If your stove is electric or induction, choose a flat-bottom pan so it will have maximum contact with the heat surface.

Using a flat-bottomed wok on an electric stove with a coil-top is incredibly simple – you can place the flat-bottomed wok directly on top of the heating coils, and it will stay securely in position, like any other flat pan or pot.

If you have a wok, use it, but don’t let the lack of a wok discourage you from making a stir-fry at home. A sauté pan (which most of us already have at home) makes a good substitute for a wok; just heat a few tablespoons of vegetable oil in the pan and stir-fry as usual.

Woks come in all kinds of material including cast iron and carbon steel, but carbon steel is definitely the better option for electric stoves. The carbon steel conducts heat from electric heating elements much better and faster than cast iron.

11 Best Woks for Electric Stove – Price, Reviews, Brands, Materials

Traditional stovetop woks “clean better, cook better,” Lo says, adding that one also can control the heat better with one even if cooking on an electric stove. The electric woks I found online were priced higher, considerably so in some cases.

A wok ring is also known as a wok stand. They are the items that will keep your round-bottomed wok in place over a flat cooking surface. They also regulate the heat by making it concentrate at the bottom side of the wok.

Cast iron woks are much heavier and so more difficult to ‘wok’ with, and so the modern day wok is often made of carbon steel (also a great conductor of heat, but much lighter in weight). Thin woks tend to be used much more for quicker cooking methods such as stir-frying, blanching and boiling.

carbon steel woks

You’ve probably heard at one point or another that cooking in a cast-iron pan releases iron into your food. It’s not a myth, nor is it a bad thing, especially for women, kids, and vegetarians, who are more prone to being iron-deficient. Research has shown that cast-iron use does indeed impact the iron level in food.

Copper, zinc and iron High levels of iron were first reported in the brains of people with Alzheimer’s disease in 1953. Since that time it has been shown that iron, as well as zinc and copper are associated with the hallmark Alzheimer’s proteins amyloid and tau in the brain.

Enameled cast iron cookware does not contain lead. Even the lines of cookware that is made in China do not contain lead with the exception of some glazes that are used on crockpots. These glazes pass the FDA standards, however and any lead that leaches out is below the amount allowed by the FDA.

Disadvantages of cast iron

• It is Prone to rusting.
• It has poor tensile strength.
• Its parts are section sensitive, this is due to slow cooling of thick sections.
• failure of Its parts is sudden and total, it does not exhibit yield point.
• It has poor impact resistance.
• Compared to steel it has poor machinability.

Cast iron is good for low, slow cooking, while stainless steel can be used for everyday dishes. Once a cast iron pan is properly heated, however, it retains its heat very well. For this reason, cast iron is ideal for slow, low cooking, such as roasting, baking, and dishes that need to move from stovetop to oven.